Homemade Braised Duck Feet
Duck feet simmer in a homey master stock built from chu hou paste, rice vinegar, and a splash of baijiu until the skin turns tender and the joints gelatinous. A classic braised nibble for slow snacking.
Instructions
- 1
Clean the duck feet and put them in a pot, then add cold water.
- 2
Add 1 slice of ginger, 1 tablespoon of rice vinegar, and 1 tablespoon of high-proof white liquor to the clear water.
- 3
Boil in cold water for half a minute, then remove and rinse in cold water to clean off the grease.
- 4
Heat a wok with peanut oil, add 4 slices of ginger and 7 cloves of garlic, and stir-fry until fragrant.
- 5
Stir-fry the ginger and garlic until fragrant, add all the ingredients, then add 2 bowls of water and mix well.
- 6
Bring to a boil over high heat, then simmer over low heat for 20 minutes before reducing the sauce over medium heat.
- 7
Reduce the sauce and taste it, then it’s ready to serve!
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Ingredients
Main Ingredients
- Duck feet25 piece
- Clear waterto taste
- High-proof liquor2 匙
Auxiliary Ingredients
- Garlic7 piece
- Ginger root5 piece
Seasonings
- Salt2 匙
- white sugar1 匙
- Soy sauce2 匙
- dark soy sauce1 匙
- Oyster sauce3 匙
- Chuhou sauce2 匙
- rice vinegar4 匙
- Peanut oil5 匙